Smoked salmon sandwich


50g salted butter, softened
½ tsp English mustard powder
10g dill, chopped (about 2 tbsp)
pinch cayenne pepper
4 large slices wheat and rye sourdough bread, toasted
150g smoked salmon
handful rocket or watercress
½ essential Waitrose cucumber, pared into ribbons with a vegetable peeler
lemon juice, to taste 


1. Mix together the softened butter, mustard powder, dill and cayenne. Spread over the bread, then top 2 slices with a few pieces of smoked salmon. Pile a mound of rocket or watercress on top with a few cucumber ribbons and a squeeze of lemon juice. Top with another slice of buttered bread and serve. 

This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 0 minutes
  • Total time: 10 minutes

Makes: 2 sandwiches

Nutritional Info

Typical values per serving:

Energy Per sandwich 2374kJ
Fat 29.8g
Saturated Fat 15.5g
Carbohydrate 48.3g
Sugars 2.8g
Protein 26.5g
Salt 3.6g
Fibre 4.2g

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This recipe was first published in Fri Sep 01 14:54:03 BST 2017.